This dense bread is not too sweet and wonderful topped with peach or apricot preserves.  Enjoy!  Regina

 

Apple Pumpkin Bread

                                  

2 medium apples, diced (about 2 and 1/2 cups) 

Pinch of salt

1/8 tsp. apple pie spice (or cinnamon)

1 tablespoon maple syrup or low sugar pancake syrup 

8 ounces puréed pumpkin (about half of 15 oz. can) 

½ cup liquid egg substitute

1 tablespoon canola oil   

¼ cup almond milk (or fat free milk)     

1 cup whole-wheat flour   

3/4 cup old fashioned rolled oats 

1/4 cup sugar (or granulated sugar substitute)  

1/4 cup brown sugar 

1 teaspoon baking soda  

1 tsp. pumpkin pie spice (or 1 tsp. cinnamon, 1 tsp. nutmeg & 1/8 tsp. ground cloves)

2 tablespoons fresh roasted pumpkin seeds (optional) 

 

Preheat oven to 350 degrees. Spray a stoneware loaf pan (such as Pampered Chef) with non-stick spray.

Place the apples in a microwave safe bowl and add salt, apple pie spice and syryp. Mix well and cover with plastic wrap. Poke a small hole in top and microwave 2 minutes; stir, cover, and microwwave 1-2 minute more until apples soften. Set aside. In a small bowl, whisk together the pumpkin, egg substitute, oil and milk.

 

In a large mixing bowl, sift togther balance of dry ingredients: wheat flour through pumpkin pie spice). Add the wet ingredients to the dry ingredients and using a spoon, mix thoroughly until smooth. Fold in the apples to the batter. Pour batter into prepared loaf pan. If desired, sprinkle with pumpkin seeds.

 

Bake for 50-60 minutes or until a toothpick inserted comes out dry. Allow to cool in the pan completely before removing (at least 3 hours). Remove from pan and slice into 12 slices.

Each slice is approximately 117 calories.